Medifast Lean and Green Recipes

Diet is one word that is slowly associating with necessities along with making a mark in fitness and health. With health conscious lifestyles all over, not one platter escapes a particular diet. Among the most popular diets, the Medifast diet program has been stirring success and recommendation for long. Those on this diet plan will know the reason for its success. It is basically a serving controlled diet that has a nutritional balance and is low in fat. The structured meal plan with a combination of carbs and proteins helps in losing weight. The success orienting part to the diet is the 5 & 1 plan, that aids weight loss with burning more fat as fuel for energy in the body. This plan includes 5 meals that are nutritionally balanced and 1 meal that is the lean and green meal. The lean serving in this plan includes lean protein, healthy fat, low carbohydrates or non starchy vegetables. There is a wide selection of protein and greens in this plan.

Lean and Green Recipes

These green and lean recipes are pretty easy and fun to cook. A little toss, a whip and some heat will get you started for a delicious yet healthy food. We have recipes for soups, main meals and more to give you a complete menu on Medifast lean and green recipes.

Lean and Green - Soups
Cabbage Tomato Beef Soup	Chicken Soup with Cheese	Cucumber and Mint Soup
Ingredients: Beef broth - 1 can Ground lean beef - 2 cups Chopped cabbage - 4 cups Chopped white onion - ½ cup Green pepper and celery, chopped - ½ cup each Chopped tomato - 1½ cup Chopped garlic cloves - 3 Hot sauce (optional) - 2 tablespoons	Cooked chicken breast - 5 oz Chicken broth - 1 can Diced or stewed tomatoes - 1 can Cilantro and green onion - 1 tablespoon Garlic cloves - 2 Shredded cheese - 2 tablespoons	Peeled, diced cucumber - ½ cup Whole peeled cucumber - 1 cup Mint leaves, finely chopped - 2 tablespoons Dry mustard - 1 tablespoon Sour cream - 2 tablespoons
Procedure: Saute the ground beef till brown in a pan, remove and keep aside. Now saute the chopped vegetables till moderately cooked, and add garlic. Stir for a minute and then add the beef broth. Now add the browned beef, cabbage and tomatoes. Boil this soup on medium heat and cover. Simmer for an hour until the beef cooks. Add salt, pepper and also hot sauce if desired.	Cut the cooked chicken in pieces. Saute in a sauce pan and add chicken broth and tomatoes. Add garlic and other spice if required for taste, heat the soup. Now top the soup with cilantro, green onion and cheese.	Using a blender, mix 1 cup of chopped cucumber, sour cream, dry mustard to form a puree. Now add salt and pepper to taste, and refrigerate for 4 - 6 hours. Add the diced cucumber and mint, and garnish with sour cream.

Lean and Green - Main Course
Stuffed Chicken Breast	Spaghetti Squash Bake	Salmon and Veggies Platter
Ingredients: Chicken breast - 6 oz Bell peppers and spinach - ½ cup Salt and pepper - to taste Lemon juice - ½ tablespoon Low fat cheese, shredded - ½ tablespoon Tomatoes, diced - 1½ tablespoon Cucumber, diced - ½ tablespoon Lettuce - ½ cup	Cooked Spaghetti squash - 1 cup Chopped mushrooms and bell peppers - ½ cup each Ground beef - 2 ounces Low carb spaghetti sauce - 2 tablespoons Low/moderate fat cheese - 2 ounces	Salmon - 5 oz Broccoli - ½ cup Zucchini, chopped - ½ cup Cauliflower, diced - ½ cup Non stick cooking spray
Procedure: Mix bell peppers, spinach, lemon juice with salt and pepper and cheese. Split the chicken breast and stuff it with this mixture. Grill on both sides. Make a salad by mixing lettuce, cucumbers and tomatoes. Serve the stuffed chicken breast with salad.	Mix all the above ingredients in a bowl, keeping 1 out of 2 oz cheese aside. Once mixed well, transfer in a baking dish and sprinkle the remaining cheese on top. Bake this dish for 10 minutes at 350°F.	Spray two pans with non stick cooking spray, add the veggies in one pan and salmon in the other. Place these pans in a pre-heated oven at 350°F for 20 minutes. Serve on one platter with salmon on the veggies.

Lean and Green - Bakes and Wraps
Greek Delight Omelet	Broccoli Quiche Cups	Turkey and Lettuce Wrap
Ingredients: Whole eggs - 2 Egg whites - 4 Bell pepper, diced - 1 cup Spinach, chopped - ½ cup Shredded cheese - 2 tablespoons Black or green olives - 4 Olive oil, salt and water	Packet of cream of broccoli soup ½ cup steamed broccoli 3 egg whites 4 tsp baking powder Low fat cheese	Lean turkey, cooked - 6 oz Bell peppers - ½ cup Sliced mushroom - ½ cup Lettuce leaves - 3 to 4 Low fat salad dressing - 1 tablespoon
Procedure: Beat 2 whole eggs, 4 egg whites with 1 tablespoon of water and salt to taste. Saute some bell peppers in 1 tablespoon olive oil. Now pour the whipped eggs on top and cook on low heat, until eggs are cooked (until they lose the runny texture). Dash spinach and olives on top and sprinkle with shredded cheese.	Mix all the ingredients in a bowl. Place the steamed broccoli in muffin cups, now pour the mixture in the muffin cups over the broccoli. Bake these muffins for 15 minutes at 400°F.	Cut the Turkey in thin strips, mix all ingredients with the salad dressing. Now place the lettuce leaves on a board and place the mixture on each leaf. Wrap the mixture with the leaf like a burrito.

With these recipes in green vegetables, high proteins, and some more on the menu, dieting will no longer be a bland experience of eating just raw food. This diet definitely has blessed many people with its weight loss benefits. We hope the above Medifast lean and green recipes have added a few yummy delights on your menu. Grab a skillet... let's get cooking!